Little Quinoa Patties Reviews

Anytime I have leftover cooked quinoa, I make these little patties. They're good hot or cold and are well suited to fighting afternoon hunger pangs. It's a bit of a stretch, but they could be described as a (very) distant cousin of arancini, Italy's beloved deep-fried risotto balls. In contrast, these are pan-fried in a touch of oil, and smushed flat in the pan to get as much surface browning and crust as possible. I'm including my basic version, but often times I'll add a handful of very finely chopped this-or-that: broccoli, asparagus, or cauliflower, depending on the season. They're great on their own, slathered with ripe avocado or drizzled with hot sauce.

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users rating4/4

Not my cup of quinoa. I enjoy the soft fluffy quinoa, and while the spices and cheese added to this were tasty, I'd rather just add them to soft hot quinoa and cut out the egg, breadcrumbs and frying. The crunchiness was actually a turnoff for me.

I am a vegetarian going to a Super Bowl party that will be filled w/carnivores & the resultant wings, pepperoni pizzas & chili so I decided to make these. I always try to bring veggie dishes to parties not only so I have something to eat, but so my meat eating friends can see that vegetarian offerings can taste good.
These patties are awesome!!
I doubled the recipe but only used one onion. I sauteed the onion & garlic, as I'm not a fan of raw onion. I used seasoned panko. I replaced the parmesan w/finely chopped feta. I mixed in a few handfuls of finely chopped raw spinach. I used a 1/4 cup measuring cup to measure out the patties, which I then flattened a bit. I decided to bake them @ 400, 10 mins per side. I used my silpats & sprayed both sides of the patties w/olive oil. The outside did get nice & crunchy & brown.
These really are delicious. I've got some roasted pepper tzatziki & some spicy hummus I'm going to serve on the side.
The basic recipe is easy & so versatile. I can see it lending itself to all sorts of different cheeses, herbs & veggies. So happy I found this recipe. Next time I think I'll add grated zucchini & smoked provolone.
An added plus is that they are filling.

I already rated these as fantastic with replacement of panko crumbs and green parts of onions in lieu of chives. I made again tonight for my daughter and was trying to figure out what to do with leftovers, and whether to eat as main course, side, or what. Then I remembered the grade B maple syrup I just bought to try... Wow they were great as a pancake with grade B maple syrup. Will try warming in micro of breakfast

These were delicious!!! Only a few minor changes....Used more butter than olive oil, used panko as someone suggested, and used the green ends of some green onion since 8 had no chives. I was worried if they would hold together in the pan, so we did half that way and half in the oven.... They came out perfect in the pan. The ones I baked were not as brown, so I threw them in the pan after baking to brown. Trying to figure out best way to heat up leftovers. . Also can you freeze the extra prepared mix in patties to cook later.

Absolutely delicious! Just a couple of modifications... used panko crumbs with some sesame seeds mixed in, cooked quinoa with chicken stock and used garlic sprouts instead of chives. I have a little trick I use for foolproof patties. I fill a measuring cup with the filling and pack it in then tip it into the pan. The patties are a perfect shape and all are the same size. I used the 1/3 cup size and then patted them down a bit. This produced 10 perfect patties. Next time I might try the 1/4 cup.
The were gloriously golden brown and crispy. We made these a little more decadent by putting some roasted pepper and zucchini on top following by a slice of mozzarrela and then a bit of pesto and put it under the broiler. We loved them - especially my son. He put his in a little bun and made a sandwich out of it.
I can't wait to have these for leftovers and have a couple in the freezer. Next time, I will add some roasted garlic on top.

I've made these a few time now, always with excellent results. With this batch, I made a few alterations:
I cooked the quinoa in chicken broth and omitted the salt.
Instead of frying, I baked at 400 for 15 minutes on buttered foil, flipping halfway through.
With half the batch, I added crumbled feta. (The feta ones are AMAZING.)
My kids love these too, but I don't like sharing!

Wow, these are delicious, thanks! Changed a few things based on what I had on hand (scallions for chives, almond meal for bread crumbs, shallots for onions and garlic). Best use for quinoa yet! Even the kid loved them, with Tabasco no less.

These were pretty darn good. Only change I made was I cooked the quinoa in half vegetable broth and half water. I think next time when I fry them, I will fry them in half olive oil and half butter. I like to eat them with ketchup, tzatziki, vegenaise, or other sauces. They taste like yummy fried food except they are healthy, so they will be great when I get a fried food craving and I won't need to feel guilty. Win-win!